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–+ servings
Ella Cooks

Sticky Garlic-Soy Brussels Sprouts With Candied Bacon Crumble (Air Fryer Edition)

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I used to think Brussels sprouts were impossible to get right, until I tried them in the air fryer with this sticky garlic-soy glaze and a crispy candied bacon crumble. Now even the sprout skeptics at my table ask for seconds! They come out perfectly blistered and caramelised in minutes, with a glaze that’s sweet, savoury, and glossy enough to double as an appetiser sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Servings: 4
Course: Side Dish
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Brussels Sprouts
  • 1½ pounds Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Garlic-Soy Glaze
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • ½ teaspoon grated fresh ginger optional
  • ½ teaspoon cornstarch mixed with 1 tablespoon water to thicken
Candied Bacon Crumble
  • 3 slices bacon or vegan bacon alternative
  • 1 tablespoon brown sugar
  • ½ teaspoon black pepper

Equipment

  • Air fryer (any basket style, 4 qt or larger)
  • Mixing bowl
  • Small saucepan (for glaze)
  • Baking sheet (for candied bacon)
  • Tongs or slotted spoon
  • Parchment paper (optional for bacon cleanup)

Method
 

Method
  1. Prepare the bacon crumble: Preheat the air fryer to 375°F (190°C). Lay bacon strips on parchment in the basket and sprinkle evenly with brown sugar and pepper. Air fry for 8–10 minutes until crisp and caramelised. Cool completely, then crumble finely. Set aside.
  2. Cook the Brussels sprouts: Toss halved sprouts with olive oil, salt, and pepper. Air fry at 375°F for 10–12 minutes, shaking the basket halfway through, until browned and crisp at the edges.
  3. Make the glaze: Meanwhile, in a small saucepan, combine soy sauce, maple syrup, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook 1–2 minutes until glossy and thickened.
  4. Combine and coat: Transfer cooked sprouts to a large bowl. Pour the glaze over and toss until fully coated.
  5. Finish and serve: Sprinkle with the candied bacon crumble, toss lightly, and serve immediately while sticky and hot.

Nutrition

Calories: 180kcalCarbohydrates: 20gProtein: 7gFat: 8g

Notes

Tips & Variations

  • For a vegan version, use smoky tempeh bacon or coconut bacon.
  • Add chili flakes or sriracha for a spicy-sweet twist.
  • Toss in toasted sesame seeds or scallions for garnish.
  • The glaze doubles as a sauce for tofu, chicken, or salmon.

FAQs

Can I make this without an air fryer?   
Yes, roast the Brussels sprouts at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Can I make it ahead?   
You can prep the glaze and bacon crumble in advance. Reheat the sprouts in the air fryer for 2 minutes, then toss everything together right before serving.
Can I make it vegetarian or vegan?   
Absolutely! Use vegan bacon or skip it and top with toasted nuts (like almonds or cashews) for crunch.
How do I keep the sprouts crispy once glazed?   
Toss the glaze and bacon through just before serving — that’s the secret to keeping them sticky but not soggy.
What if my glaze thickens too much?   
Whisk in a tablespoon of hot water to loosen it before coating the sprouts.
Can I double this recipe?   
Yes — cook the Brussels sprouts in batches so they stay crispy, then combine and glaze at the end.

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